Yes lads i it is british curry club magazine, no idea why it is being sent to indian restaurants. I know we are all very weary of yet another base gravy recipie, me included. I however posted this because it does seem to offer something diffrent from all the others ie mustard oil and brown sugar being used in the base. In our continual search for a home grown takeaway like curry i think this base being quite diffrent should be eliminated. I will make when i get home and see how it compares to the others

best regards

Hello all. Been a bit well more than a bit busy lately and have lapsed coming to the forum often. However very much still making curries. Just now im working on a refit of a bir in manchester area. Kitchen is a bloody disgrace i gotta say, but im here on behalf of insurance company so all good.

Anyhow yesterday i saw a magazine at the door called chaat, and it had a splash on the front for a foolproof base gravy, well obviously i gotta tale a look. After reading it i found it to be a bit diffrent to our other base gravies listed here. So thought it worth posting. I havent tried it out yet as im 350 miles from home and im not sure they would be happy with me at the travelodge


6 tbsp mustard oil
4 large onions, diced
1 bulb of garlic crushed
4 thumb length pieces of ginger crushed
1 red chilli, roughly chopped
1 tbsp paprika
1 tbsp ground coriander
1 tbsp tumeric
1 tbsp salt
1 carrot, diced
1 tbsp tomato puree
1 heaped tbsp brown sugar
1 tin chopped tomatoes
1 litre water


method.

Heat the oil . Fry the onions on a low heat.stir frequently make sure they dont catch. Once the onions are softadd the garlic and ginger,stir for ten minutes, add the carrot, spices and salt and cook for 10 mins. Now add the remaining ingredients, the liquid should just cover the onions.

Bring to the boil, cover and simmer for an hour. Blend until smooth it should resemble a dark tomato soup and have a well rounded taste. This makes 1.5 litres enough for 3 courses for 4.

hello fellow curry makers.

the last couple of times when making a curry ive put a couple of teaspoons of the rajah tandoori masala powder in the pot with the chicken while pre-cooking. i think its a pretty decent way to give the chicken that tikka look and flavour. i know it aint a patch on the real thing but its a decent enough alternative if you dont want to go to the trouble of making and marinating tikka overnight or like me you fancy a curry on the spur of the moment.

someone else have a go please and tell me what you think.

Quote from: Tomdip on February 19, 2011, 10:04 PM
Are you trying to get me in more trouble with Cory Ander??? 

I am using a variation of Taz mix powder with no chilli powder in as other half is allergic to it.

that must be the worst ever allergy to have, very sorry to hear your wife suffers from this terrible affliction.

Quote from: currysecrets on January 31, 2011, 10:02 AM
Hi all

We are a new website operating at currysecrets.com. Although we do sell products we also wish to offer a free advice and tips service on cooking your curries! So any questions get in touch. Been making homemade curries for years now with no complaints lol

how can you make curries without ever any complaints?

the curry messiah has arrived, all hail the king, all hail the king.


and go dump your base

lol keep up the suggestions.

stephen where the heck did you find a lass like that, maybe we could have a dating section in here.

ive tried without success to gradually up the chilli amount the last couple years to get her to vindalloo level, alas she thinks a onion bhaji is too spiced.

i think we should get the prospective partners to fill out some kinda curry questionaire, saves the hassle in the long run.

had a go at this curry today, and just finished eating it.

like a curry fool i forgot to put the pre fried onions in, i also made up and forgot to put the spice mix in.......................................

So i cannot comment on how it is in relation to a madras from the bir, however it tasted pretty good all the same.

i was cooking 3 seperate meals at the time, i used the base to make a pathia first, i used some tamirind paste for that.tomato and the usual suspects. by the time i was rushing i had chicken and potato wedges in the oven, pilau rice needing sorted out and the pathia wok cleaned.

the good thing is i got base left to give it a proper go tomorrow. will comment then.

i gotta admit though i actually quite enjoyed the curry with the missing items. i think this is gonna be a keeper once i do it right.

So im thinking, after getting back from working away im going to give the 2011 madras a try. Im getting in the ear from an over fussy cleanliness wife.

Before it used to be the mess, all the pots and pans and tumeric stains in the new kitchen. So i took measures and made a decent attempted to at least put away my spice tubs and throw the onion peelings and tomato tins in the bin.

Well now its the smell, im like how the feck do i get rid of the smell, no-matter what you do your still going to have that bengal cooking lovley beautifull food of the gods smell lingering around for an evening. For me its positively a plus, but for her its just another reason i should stop cooking these curries.

so im thinking maybe i should just get rid of her, as there is no way im stopping my curry exploites.

curry or wife for me its a hard choice, im allready sort of un-officialy restricted to one curry need a week.

this just will not do

i just cook mines in a teaspoon of mild madras curry powder, i sometimes add a little red food colouring to give it a tikka like look as well.

the cooking it in curry powder is documented a few times on here, thats where i copied the idea from. it works well

Lee, A seven-year-old boy, was asked to say thanks for the Christmas dinner.  The family members bowed their heads in expectation.  Lee began his prayer, thanking God for his Mommy, Daddy, brothers, sister, Grandma, and all his aunts and uncles. Then he began to thank God for the food.

He gave thanks for the turkey, the stuffing, the Christmas pudding, even the cranberry sauce. Then lee paused, and everyone waited ... and waited.  After a long silence, the young fellow looked up at his mother and asked, "If I thank God for the Brussels sprouts, won't he know that I'm lying?"



merry xmas all